Sunday, April 27, 2014

Purple Sweet Potato Bun

Another of my leftover baking task.....more sweet potato recipes coming to your way....HA ! Oh well, this recipe is actually inspired by the potato buns where it is often seen at the bread shop. Since I have some mashed sweet potato store up in the fridge, again just can't resist to experiment it my own. Life is too short to wait any longer ! It is true that life is too short...just too short ! Do you know that human only has roughly about 29,000 days living in this world, if you're still alive by 80 years old ! But yet many live lesser than that. Whateverso, we have to face the fact that things may change along the way but not our spirit & soul. Human is encourage to stay positive and happy minded to keep the spirit alive And bread making possible is one of the cure to generate happiness to our mind set and enjoy eating them is just even merrier. haha..... (DO I know what I'm talking about here?) haha.... Or maybe this is just an excuse for baker like me. LOL. But it is true that life is just too short.

Just a 150gm of mashed purple sweet potato to give the buns the magic colour that I've been looking forward to.

Ingredients for Sweet Potato Bun dough :
350gm  bread flour / high protein flour
2-1/2 TB  sugar
1-3/4 tspn  yeast
1/2 tspn  salt
150gm   mashed purple sweet potato
100ml  warm milk
1 egg, do not beat
70gm  cold butter, chopped

* 1 beatened egg yolk for glazing
*1 cup  grated cheddar cheese & 1/2 cup  sugar  for topping

Method :
(1) mix together mashed sweet potato with milk, stir well.
(2) combine flour, sugar, yeast and salt into a big mixing bowl and mix well.
(3) stir in milk mixture and egg to form a soft dough, then add in butter and continue kneading the dough for another 3 minutes.
(4) leave dough to rest for an hour or till double in size.
(5) once ready, punch dough to release extra air then again knead till smooth.
(6) divide dough into 16 portions (about 50gm each), let them rest on the working table for 5 minutes.
(7) shape each into a ball then place it to a 9" greased pan, again let to rest for 45 minutes. (depends on room temperature, warmer room temperature performs better or you may let them sit in the oven and place in a cup of warm water on the bottom rack)
(8) once its ready, brush on egg glazing and then spread on the cheese and sprinkle on the sugar.
(9) finally, bake at preheated oven 180'C for about 20-25 minutes or till brown.

Nothing better than looking at these gorgeous sweet potato buns came out of the oven.  The aroma of the irresistible baked cheese is all over the kitchen where it almost killing me instantly. I walloped a few by the end with no regret ! haha.... Hope you guys will love it too.

I'm sending this to International Yeasted Recipe # April. & Yeastspotting @ Wild Yeast Blog.

Wednesday, April 23, 2014

Cream Cheese Pumpkin Cake

I often made quite a number of baking every time after my fridge cleaning. Yeap, trying to scrapped off all the leftover and this is one of the baking I made recently. It was inspired by the advertising picture as shown here. I immediately hooked up with the recipe as cream cheese is required on it, which is the most interesting part of it. I can imagine the used of cream cheese on cottony Japanese cheese cake and Feather Light cheese cake but not on common butter cake or pound cake. I am totally delighted with the outcome and it was actually out of my expectation. On the same day, I bring the cake along to have tea with a bunch of friends and I only managed to brought back two slices of them. How not to be happy ! hehe....

Ingredients :
250gm   cream cheese
125gm  butter, softened
350gm   sugar
4 eggs
280gm  mashed pumpkin
100ml  milk
375gm  flour (equal to 3 cups)
1/2 tspn  cinnamon powder
1/2 tspn   baking soda
2 tspn  baking powder
1/4 tspn  salt
2 tspn   'Singng dog' vanilla bean paste

Method :
(1) combine flour, baking powder, baking soda & salt into a big bowl and mix well, set aside.
(2) cream butter, cream cheese and sugar till creamy smooth.
(3) add in eggs one at a time and continue beating till everything well combined.
(4) next, stir in mashed pumpkin, vanilla & milk and mix well.
(5) now, fold in flour mixture till everything well mixed.
(6) pour batter to a 9" or 10" greased bundt cake pan and bake at preheated oven 175'C for about 50-60 mins or till cake tester came out clean.
(7) once its done, remove from oven and let to rest an 20 mins before unmoulding the cake.

The cake turned out really moist, aromatic & soft unlike any other pound cake. Absolutely addictive ! I will definitely make it again & again.... Hope you guys will love it too. Enjoy & have a wonderful day.
I'm sending this to Foodie Friday.

Sunday, April 20, 2014

Purple Sweet Potato Hakka Steamed Bun @ Hee Ban

Everyone knows that Kristy is crazy with anything yeasted and these hakka steamed bun or kuih is too another favourite of mine. It tastes super delicious especially when it just came out of the steamer. My mother in law also love it a lot and thats why I made them pretty often. And the good thing is I managed to try them with sweet potato this time. Oh boy, I simply adored the colour so much. What do you think ?

I made this steamed kuih with mashed pumpkin before and its totally different from sweet potato. Cause some sweet potato came out dry and crumby after steamed especially the purple ones, you need extra water on it unlike pumpkin. Please refer the pumpkin steamed kuih recipe here. However, you can try to reduce the amount of water depending on how moist is the mashed sweet potato that you have.

Ingredients :
100gm  glutinous rice flour
150gm  all purpose flour
1 tspn  yeast
90gm  sugar
100gm  mashed purple sweet potato
150ml   warm water
50ml  cooking oil
* extra cooking oil for hand coating
*1 big banana leaf, run through hot water to soften the leaf then cut small

Method :
(1) combine everything into a big mixing bowl and knead till smooth
(2) once its done, divide dough into 50-55gm each and round it (coat your hand with cooking oil), then let it sit on banana leaf by flattened the dough between 2 leaves.
(3) next, let dough rest for an hour.
(5) finally, steamed dough for 10 minutes over high heat.

The shaped dough will soon rise beautifully. Remember, do let the dough sit a while longer during rainy days due to lower room temperature.

Oh boy, see how lovely the colour is and the bun is really really soft ! This is the second one I took. These babies are simply irresistible. Honestly, I can't resist to try more flavour on this kuih. Guess, there'll be more hee ban coming up soon. Yummm.....

I'm sending this to International Yeasted Recipe # April & Foodie Friday.

Thursday, April 17, 2014

Coconut Flavoured Pai Bao # International Yeasted Recipe

Before going further, I would like to THANK everyone for joining the 'International Yeasted Recipe' event and make it happened successfully. I am more than thankful & honoured to have you all sharing the wonderful Asian & Western yeasted recipes with my readers from all over the world. And I am sure my readers are very much looking forward to more of your creation in future. Hope you guys will have fun ! And here's my April submission.

I have heard of 'Pai Bao' so often but haven't really try making it at home. 'Pai bao' is the kind of sweet bun arranged & baked in long shaped rows, and it tastes eggy soft. According to some blogger, 'pai bao' is one of the famous sweet bun in Hong Kong. Since I have not tasted one before, I have no idea what was the original taste of it at all. However, I've checked out some of the recipes over at the Chinese blogger site and finally came out with this NOT SO origin recipe. haha.....

Since I have yet baked anything with coconut on breads so far. So, I'm going to try something Asian this round. Hope you guys will love it too ! Here we go.....

Ingredients :
Sponge dough/Starter dough
150gm   bread flour
1/4 tspn   yeast
150ml   coconut milk
(100ml  thick coconut milk mix with 50ml water)

Method :
Mix all ingredients to form a soft dough then set aside to rest for an hour. Once its ready, wrap dough with plastic sheet then keep refrigerated for overnight or not less than 12 hours before used.

Main Dough
350gm  bread flour/high protein flour
1 pkt   coconut powder
3 TB  sugar
2 tspn yeast
1 egg, do not beat
100ml  coconut milk
80gm  butter, chopped
1 tspn  salt
all sponge dough, break into pieces

*1-/2 cups  raisins for filling

Method :
(1) combine all ingredients into a big mixing bowl, mix to form a soft dough then set aside to rest for 2 hours or till double in size.
(2) when its ready, punch dough to release air and knead to smooth dough.
(3) place dough to a slightly floured working table and divide dough into 12 portions, let to rest for 10 mins before shaping.

(4) now, flatten dough into oblong shape and spread on some raisins, roll dough by the longer side to form a long bread roll.
(5) leave rolled dough to rest on greased baking tray for 30-45 mins or till double in size.
(6) finally, brush on egg glazing and bake at preheated oven 185'-190'C for about 20 mins or till golden brown.

The bread is so soft & fluffy and the smell of coconut simply addictive.

I love raisins on bread and this is just remarkable. It would be so nice to have the bread with meat jerky. Definitely, its not the dog food. haha.....Its the Chinese meat jerky where its widely sold during the Chinese New Year. Enjoy guys !

Friday, April 11, 2014

Blueberry Streusel Sugee Cake With Condensed Milk

Oh finally, I'm taking this opportunity to give the sugee cake another try. . The last one I made (recipe here) was in pound cake form without soaking the sugee flour. The cake turned out beautifully though but a bit dense. Overall, it was good but not exactly the flavour that I'm looking for. And here I am experimenting another form of sugee cake with condensed milk.

After checking up with my dearest blogger friend Denise @ Singapore Shiok and some other site, I was curious about the difference between the none soaked and soaked semolina flour. I knew it I'll have to try it out myself. And for your info, Sugee flour is also known as semolina flour

So, here's what I did.
Ingredients :
250gm  butter, melted
140gm  sugee flour/semolina flour
1 canned condensed milk
4 eggs
100gm  sugar
160gm   all purpose flour
1-1/2 tspn  baking powder
1/2 tspn salt
a few drops of Vanilla Flavoured Stevia Liquid @ Nunaturals

Method :
(1) soaked semolina flour into melted butter for about 30 minutes.
(2) mix together all purpose flour, baking powder & salt in a bowl.
(3) in another big mixing bowl, place in butter mixture, condensed milk, sugar & eggs and beat till well combined.
(3) now, stir in flour mixture into the batter and mix well. Add in vanilla drops.
(4) pour batter into a 8" spring form tray lined with parchment paper.
(5) spread on the blueberries then cover with streusel topping, recipe as shown below.
(7) finally, bake at preheated oven 175'C for about an hour or till tester came out clean.
(8) let the cake rest for 15 minutes before releasing it from the pan.

Ingredients for Streusel topping :
1 cup  all purpose flour
100gm  cold butter, chopped
100gm  brown sugar
3 tspn  cinnamon powder

Method :
Mix everything together and hand mixed till everything well combined. Keep refrigerated for about 90 minutes before used or freeze it for an hour.

Here's the complete task of my little project and is waiting for its turn to go into the oven.

Oh wow.... the cake turned out so differently compare to the first one I made not long ago. The texture is soft and moist......and its in golden colour. Absolutely, gorgeous ! The additional topping is simply delish. Can't wait to have another piece of it. Hope you guys will love it too !
Enjoy & have a fabulous day everyone.

*I'm sending this to Foodie Friday.

Sunday, April 6, 2014

Spring Season At Kahang, Reserved Forest

Well...since the drought season is over, hubby & I don't want to miss anything. So, we decided to visit Sungai Madek at Kahang again. I personally really looking forward to some surprises. And guess what ? We have visitor !!!! Want to know what's in the photo ??? Any clue what is it ??? It's the elephant dug. lol. Still fresh....guess the elephant passed by this area in the morning on the same day we arrived and the foot print is all over the place. Darn.... wish we arrived earlier.

This photo was taken on the following morning. Check out the difference between the last one I took on my first visit, click here. Did you notice the direction of the morning sun ? Yeah.... it shifting from one side to the other side. And of course, that's my 5 star hotel room on the right. HA !

Hubby accidentally caught this softshell turtle (labi-labi). However, we set it free.

This is actually my fruitful visit cause its the spring season in forest. The wild fruits & flowers blossoming like you've never seen anything like it out there. And these are some of the stuffs I found around my camp-site. The upper picture is some fruiting flowers, not knowing the name. Sorry !

There's actually two kinds of fruits here. One is the orange colour and the other is the light brown colour. The upper red fruiting flower is belong to the orange colour fruit (not knowing the name as well !)

And this is how the orange colour fruit looks like! I don't think its edible cause there's still so much more fruits hanging around the tree.

The tree next to the red colour fruit is this light brown colour fruit. Looks more like duku or langsat and its edible! The monkeys love it. There are a bunch of chimpanzee wandering around this area almost everyday.

And so is this palawan hornbill ! I'm having a hard time taking this photo cause the bird is more than 50 feet high up at the tree. There's about 4-5 of them travelling around this area everyday. I've once seen the rhinoceros hornbill around here as well.

What about this forest sakura (cherry blossom)! hehe.... According to the local orang asli, these are poisonous.

And these little flowers look awesome as well. The fishes love it. Yes, the fishes love it other than the engkabang flowers. The engkabang flower is empurau's favourite. Click here for more info.

And these flowers look absolutely awesome. Not knowing the name as well.

Can you imagine how colourful is the forest right at this moment !

And these are the flowers from the above picture. There's actually so many more but I only managed to show some of them here.

Am I in Japan ????? Are those sakura flowers (cherry blossom)??? Looks so so pretty. This picture was actually taken when I'm on my way back from Kahang to Kluang, So many cars stopped by to take pictures cause this only happen once a year, just like sakura flowers.  Enjoy guys !
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